Potato and Vegetable Broth

If broth is not going to be used immediately, cool it to room temperature by immersing the pot in a bath of cold water; refrigerate or freeze promptly.

INGREDIENTS | YIELDS 8 cups

  • 3 baking potatoes
  • 1 large leek
  • 6 carrots
  • 6 stalks of celery
  • 3 medium zucchini
  • 4 large onions
  • ½ pound fresh mushrooms (any kind)
  • 1 whole head of garlic
  • 10 peppercorns
  • 8 sprigs fresh thyme (or 1 tablespoon dried)
  • 8 sprigs fresh flat-leaf parsley
  • 3 bay leaves
  1. Without peeling them, clean, then chop the potatoes, leek (white light green parts only), carrots, celery, and zucchini. Quarter the onions and mushrooms; do not discard any parts. Slice off the very top of the garlic head, just enough to expose the tops of the cloves.

  2. Place all the ingredients in a soup pot. Add enough cold water to cover the vegetables; then add more water until its level is about 6 inches higher.

  3. Bring to a boil, then reduce to a simmer. Cook for about 1¾ hours. Squeeze the liquid out of the vegetables, adding the liquid to the broth. Strain.

Broth — the Foundation of Soups

Many soups start off with a broth, or stock. Broths are basically the liquid remnants of boiled meat, poultry, seafood, and/or vegetables along with some seasonings. The finished product is often robust and rich in flavor. Broths are also used in a lot of sauces and other dishes. In supermarkets, broths can be bought in the form of cubes, powder, or liquid in cans or jars.

  1. Home
  2. Soup
  3. Simmering Broths
  4. Potato and Vegetable Broth
Visit other About.com sites: